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The present study performed on the Angovia, Kokumbo, Hire and Agbaou sites consisted of mapping the environmental risks linked to artisanal gold mining activities in C?te d’Ivoire. An inventory was done by observing the different phases of gold extraction and identifying the risks associated with these phases. Using a Geographic Information System (GIS), the representation of the spatial distribution of the pollution risks has been realized from indicator descriptives of the environmental sensitivity (i.e. slope, proximity to the watercourse, soil cover) and the transfer indicator (i.e. rainfall). The analysis of this map showed low sensitivity of mercury (Hg), arsenic (As), copper (Cu) and zinc (Zn) measured in the waters of the Hire and Agbaou localities, while moderate sensitivity in Kokumbo surface waters and high sensitivity for those of Angovia locality were observed. Moreover, analysis of Hg, As, Cu and Zn content spatial distribution maps in surface waters revealed that Hg and As come mainly from the artisanal mining activities for most localities. Among these metallic trace elements observed, only the Hg content was above the WHO Limit Values, 1994 (>0.001 mg·L-1). The continuous spread of metallic trace elements in surface water can pose serious health problems for people living around artisanal gold mining sites, hence the need to put in place a protection plan against contamination.

Cette étude s’est proposée de valoriser la pomme de cajou e combustible. Le matériel est constitué de pommes de cajou séchée non carbonisée (PCSNC), pommes de cajou fermentées séchées carbonisées (PCFSC),, pommes de cajou séchées et carbonisées (PCSC), briquettes comportant 100% de pommes carbonisées et 0% de sciure de bois carbonisée (BPC100), briquettes comportant 80% de pommes carbonisées et 20% de sciure de bois carbonisée (BPC80), briquettes comportant 70% de pommes carbonisées et 30% de sciure de bois carbonisée (BPC70), briquettes comportant 60% de pommes carbonisées et 40% de sciure de bois carbonisée (BPC60). Ces combustibles ont été caractérisés en déterminant la quantité de chaleur dégagée, la durée de combustion, le temps d’ébullition, le niveau de dégagement de fumée, la masse de suie après combustion et le taux de cendres. Les valeurs obtenues pour ces paramètres ont été comparées à celles du charbon de bois. Il ressort que les quantités de chaleur dégagées par PCFNC (963 KJ) et PCSNC (943 kJ) sont relativement proches de celle (1122 kJ) du charbon de bois. Pour la durée de combustion, ce sont les briquettes et le charbon de bois témoin qui mettent plus de temps à se consumer (60 minutes, environ). Le temps le plus court d’ébullition de l’eau est obtenu avec BPC100 (10,98 minutes contre 15,45 minutes pour le charbon de bois). Les combustibles à base de pommes de cajou ont tous dégagé de la fumée et ont favorisé un dépôt de suie après la combustion contrairement au charbon de bois. Au niveau de la cendre, BPC60 et BPC70 ont produit moins de cendre (10g) que le charbon de bois (12,5g). Au vu de ces résultats, si certaines caractéristiques de la pomme de cajou sont améliorées, sa valorisation énergétique est possible. This study intended to valorize the cashew apple or cashew nut into fuel. The material consists of cashew apples and sawdust, which allowed us to obtain 8 types of fuel. This includes dried cashew apples without carbonization (PCSNC), dried fermented cashew apples with carbonization (PCFSC), dried cashew apples with carbonization (PCSC), and briquettes with 100% carbonized apples and 0% sawdust with carbonization (BPC100), briquettes with 80% carbonized apples and 20% carbonized sawdust (BPC80), briquettes with 70% carbonized apples and 30% carbonized sawdust (BPC70), briquettes with 60% carbonized apples and 40% carbonized sawdust (BPC60). These fuels were characterized by determining the amount of released heat, combustion time, boiling time, level of smoke release, soot mass after combustion, and ash content. The values obtained for these parameters were compared with those of charcoal. The heat release of PCFNC (963 kJ) and PCSNC (943 kJ) is relatively close to that of charcoal (1122 kJ). The briquettes and the control charcoal take longer to burn (about 60 minutes, in terms of burning time. The shortest water boiling time was obtained with BPC100 (10.98 minutes versus 15.45 minutes for charcoal). Cashew apple fuels all gave off smoke and promoted soot deposition after combustion. This was not the same as charcoal’s case. Regarding ash generation, BPC60 and BPC70 produced less ash (10g) than charcoal (12.5g). Considering these results, if some characteristics of the cashew apple are improved, its energy valorization is possible.